Farces, terrines and pâtés

Salmon farce


Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

300g salmon
300g cream 30% fat
7g salt

Recipe preparation

(1) Cut the salmon into pieces, mix with the remaining ingredients and pour into a Pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) If necessary, Pacotize® twice.


Pacojet settings

Mode: Pacotizing®
Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes